Here is a recipe that my mom made over the holidays. It is often hard to find soup that is gluten and dairy free, but she did it! It was a great appetizer to our holiday meal, and served as great leftovers whenever we wanted a snack later on in the week. I know that it looks long, but well worth the effort! My mom and I were amazed at the idea to grind up dried mushrooms and use them as a spice in the soup..genius!

Wild Rice and Mushroom Soup

(adapted from Cooks Illustrated)

Pieces:

½ oz dried shiitake mushrooms, rinsed

4 ¼ cups water

1 sprig fresh thyme

1 bay leaf

1 garlic clove, peeled

4 garlic cloves, peeled & minced

salt & pepper

¼ teaspoon baking soda

1 cup wild rice

4 tablespoons vegan butter

1 lb cremini or white mushrooms, trimmed & sliced ¼ “ thick

1 onion, chopped fine

1 teaspoon tomato paste

2/3 cup dry sherry

4 cups low-sodium gluten-free chicken broth

1 tablespoon gluten-free soy sauce

¼ cup cornstarch

½ cup coconut creamer

¼ cup chives, minced

¼ teaspoon lemon zest

Process:

Preheat oven to 325 degrees.

Grind dried mushrooms in spice grinder or coffee bean grinder to a powder, or reconstitute in ¼ cup warm water until soft and finely mince.